Prawns vs Shrimp: What's the Difference?
Their names are sometimes used interchangeably, but are they really the same thing?
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
You can find them in groceries, at fish markets and on menus under either name. So, are shrimp and prawns the same thing? The answer is no, but the differences are subtle. Here’s what you need to know about these two shellfish.
Prawns vs. Shrimp
Although the terms prawns and shrimp are often used interchangeably, they are actually from different branches of the crustacean family.
Both are decapods, meaning they have 10 legs, but there are a number of small anatomical differences. For instance, prawns have pincers on three sets of those legs, while shrimp have pincers on only one set.
Prawns and shrimp can vary in size and both can come from either fresh or saltwater; that said, prawn species are generally larger, and they’re more likely to be harvested from fresh water. To add to the confusion, the term “prawn” is used almost exclusively in Britain, Ireland and Australia for either of the two. And in the United States, “prawn” is more likely to be used for larger animals sold with its head on it, no matter the species.
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How to Tell Prawns from Shrimp
The differences between prawns (pictured above) and shrimp are subtle, but look for these four clues.
Legs: Prawns will have three sets of legs with pincers on the ends, while shrimp will have only one set with pincers. The legs of prawns also tend to be longer.
Body: The body segments of prawns are arranged to keep them straighter, while shrimp shells move more freely, making them more flexible and more likely to bend.
Eggs: If you see eggs (roe) on the underside, it’s a shrimp; shrimp carry their eggs, while prawns release theirs into the water.
Heads: Although both shrimp and prawns can be sold head-on, prawns are more likely to be: They’re typically larger, stay straighter during cooking and make an impressive dish when butterflied shell-on — particularly popular in restaurants.
All of this will be easier to spot if you have head-on, shell on shrimp. Once the heads and shells are removed you’ll have little chance spotting the difference.
Can Shrimp and Prawns Be Used Interchangeably in Recipes?
While sorting out which is which can be tricky, the good news is that shrimp and prawns will cook up almost identically and have little flavor difference. Some sources say that true prawns are sweeter, but flavor is just as likely to be determined by the environment the animal grew up in and how it was handled after harvest. The bottom line is that you can use a product labeled “shrimp” in just the same way you would one labeled “prawns.”
Recipes for Shrimp and Prawns
Here’s a delicious four-ingredient recipe that will just work as well with head-on shrimp or prawns. Serve them straight from the grill with plenty of napkins.
Both prawns and shrimp would be excellent in a classic seafood boil, and, although this recipe doesn’t specify it, head-on varieties would add even more flavor. Corn and potatoes are classic in a boil, but you can also add a sausage like kielbasa, or even sneak in a few clams.
Violet Oon’s version of a Singapore national dish has shell-on prawns stir-fried and bathed in a sweet, spicy sauce. Serve it with French bread or add steamed rice to help sop up all the irresistible sauce.
Grilling shrimp or prawns with the shell on helps keep them moist and flavorful and protects them from overcooking. Butterflying the shrimp down the back is a neat way to remove the vein from the shrimp and also gives you the opportunity to flavor them with an aromatic lime-and-chile paste.
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